Sunday nights have a special place in our hearts, don’t they? They’re the perfect time to unwind, reflect on the weekend, and perhaps indulge in a sweet treat.
For me, dessert on a Sunday night must always involve chocolate. It’s like a comforting hug that wraps up the weekend. Recently, I found myself reminiscing about a cake that my Grandma Alice used to bake and bring over on those very Sunday nights when I was a teenager. It was a delightful white layer cake, generously slathered with whipped cream and a generous dollop of raspberry jam. The memory of its deliciousness still lingers.
In my quest to recreate and pay homage to Grandma’s cake, I decided to put my own chocolatey spin on it. After all, the love for chocolate runs deep in the family, and I believe she’d be proud of this adaptation.
The result? An irresistibly moist and rich chocolate cake with a raspberry twist. I’m excited to share this recipe with you, one that’s perfect for Sunday nights or any time you crave a heavenly chocolate dessert.
Why You’ll Love This Recipe:
There are two compelling reasons why you’ll fall head over heels for this chocolate cake with a raspberry twist. First, it’s a delightful fusion of two beloved dessert worlds: chocolate and strawberry. The velvety chocolate cake, studded with rich dark chocolate chips, is the stuff dreams are made of.
Its decadence is perfectly complemented by the tart sweetness of strawberry jam, creating a flavor combination that dances on your taste buds. Whether you’re a fan of classic chocolate desserts or you adore the fruity touch of raspberry, this cake brings the best of both worlds together in a harmonious symphony of flavors.
Secondly, this recipe offers a level of flexibility that suits both novice and experienced bakers. You can easily adjust it to your preferences and skill level.
From the simple cake mix base that can be made even lighter by substituting applesauce for oil to the creative freedom in layering and decorating, this dessert is as versatile as it is delicious. So, whether you’re an experienced baker looking to impress or a beginner eager to try something new, this chocolate cake welcomes you with open arms.
How to Make the Recipe:
Creating this delectable chocolate cake with raspberry twist doesn’t require precise measurements or strict cooking times. Here’s a more relaxed version of the recipe to encourage your culinary creativity:
- Start with a chocolate Devils Food cake mix. Follow the package instructions for preparation, but consider substituting applesauce for oil if you’d like a lighter cake.
- Once the cake batter is ready, fold in Special Dark chocolate chips. Use about a quarter of a bag or adjust to your chocolate preference.
- Pour the batter into two round cake pans and bake according to the package instructions.
- After baking, allow the cakes to cool. While it’s tempting to dive right in, letting them cool for an hour or more ensures a firmer texture for layering. (I may not have done this for too long!)
- Create a deliciously creamy frosting by mixing together cool whip, cream cheese, and heavy whipping cream. This combination results in a luscious, airy texture.
- If you find that the frosting deflates when mixed, don’t worry. You can recover it by whipping up some heavy cream, adding a couple of tablespoons of sugar, and a teaspoon of vanilla. Incorporate this into the frosting mixture.
- For the jam glaze use your favorite freezer strawberry jam. You can thin it down to a syrup-like consistency by adding a bit of water and heating it in the microwave.
- Now comes the fun part. You can decide how many layers you’d like for your cake. You can cute them in half or just do two layers
- Begin by frosting one layer with the creamy mixture and then generously glaze it with the strawberry jam.
- Add another layer on top and repeat the frosting and glazing process. if necessary.
Variations for the Recipe:
This chocolate cake with jam is ripe for experimentation. Here are a few variations to consider:
- Fruit Medley: Instead of just raspberry jam, why not create a fruit medley glaze? Combine raspberry, blueberry, and blackberry jams for a vibrant and tangy flavor explosion.
- Nutty Crunch: For some added texture and flavor, sprinkle chopped nuts like almonds or walnuts between the layers.
- Dark or Milk Chocolate: While the recipe calls for dark chocolate chips, you can use milk chocolate if you prefer a sweeter touch.
Storage and Make-Ahead Tips:
If you can resist devouring the entire cake in one sitting (it’s tough, I know!), you’ll be pleased to know that it can be stored. Simply cover it and refrigerate to enjoy later. Be aware that the chocolate chips may harden in the fridge, but some find this texture equally delightful.
As for make-ahead options, you can prepare the cake layers in advance and store them in the freezer. When you’re ready to assemble and serve, simply thaw the layers and proceed with frosting and glazing.
Common Questions about Chocolate Cake with Jam:
- Can I use a different cake mix flavor? Absolutely! While the recipe suggests a chocolate Devils Food cake mix, feel free to experiment with other flavors like white, vanilla, red velvet, or even a fruity option like strawberry.
- What other jams can I use for the glaze? The glaze is an opportunity for creativity. Try apricot, blueberry, or even a marmalade for a unique twist on the classic, whatever you love!
- Can I make this cake gluten-free? Yes, you can. Many gluten-free cake mixes are available, and you can substitute gluten-free flour if you’re making the cake from scratch.
This chocolate cake with raspberry twist is a delightful blend of chocolatey goodness and fruity sweetness. Whether you’re creating it as a nod to cherished family traditions or as an indulgent treat for a special Sunday night, it’s a dessert that’s sure to captivate your taste buds and bring joy to your table. So, embrace the comforting nostalgia of chocolate, put your own spin on this cake, and savor every bite of this delightful creation.
Strawberry Cream Cheese Chocolate Layered CakePrint Recipe
- 1 devils food cake mix prepared as box says
- 1/2 cup oil or sub applesauce, or as box indicates
- 1 ¼ cup water or as box indicates
- 3 eggs or as box indicates
- 1/2 cup chocolate chips
- 8 oz container cool whip **could use two tubs and omit whipping cream or sugar
- 4 oz cream cheese
- 1 cup Heavy Whipping cream
- 2 Tbls. sugar
- 1 tsp vanilla
- 1 cup Freezer strawberry jam
- Prepare the Devils Food cake mix as box instructions recommend. To lower fat you could, substitute applesauce for oil. Add chocolate chips to the batter.
- Pour into two round cake pans, that have been sprayed with cooking spray (you could even line the bottom with parchment paper for easier removal if you'd like) Bake as box directs.
- Cool as long as you possibly can at least one hour. You could place them in fridge if you wanted for a short time til cool enough to frost
- Beat together Cool whip and slightly softened cream cheese. I like to soften mine in the microwave for about 30 second on half power, repeat if necessary, but don't do it too fast you want it softened not hot.
- Add to the cream cheese mixture, and beat again Whipping cream, sugar and vanilla.
- For the glaze. I took freezer strawberry jam, watered it down slightly maybe 2Tbsp water, but err on the too little water side you can always add more, stir to a syrup consistency, and heat up in the microwave just before spreading on the whipped cream to make sure it is smooth and really easy to spread.
- Now you can do as many layers as you want.
- I cut one of the cake layers in half, and frosted three layers.
- You simply frost the cake with the whipped cream mixture and glaze with strawberry.
- Then add another layer and repeat.
Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.